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Bread Pudding With Warm Bourbon Sauce

This recipe comes from Bon Appetite, September 1999.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

  • 4 large eggs
  • 1 cup whole milk
  • 1 cup whipping cream
  • 14 cup sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 4 cups cinnamon-raisin bread (day old bread with crusts, cut into 1/2-inch pieces)
  • 12 cup pecans, toasted, chopped
  • Bourbon Sauce

  • 14 cup unsalted butter
  • 12 cup sugar
  • 3 tablespoons whipping cream
  • 2 tablespoons Bourbon
  • 1 pinch salt

directions

  • Butter 8-inch square baking dish.
  • Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes.
  • Push down bread into custard.
  • Refrigerate 2 hours, pushing bread into custard occasionally.
  • Preheat oven to 375°F
  • Place bread pudding in large metal baking pan.
  • Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding.
  • Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly.
  • Cut into squares. Serve bread pudding warm with sauce.
  • To make the bourbon sauce:.
  • Melt butter in small saucepan over medium heat.
  • Whisk in remaining ingredients.
  • Simmer until thickened, whisking often, about 3 minutes.
  • Cool slightly.
  • Place some of the sauce on top of a square of bread pudding.
  • **Cook time does not include refrigeration time of 2 hours.
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@Juenessa
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@Juenessa
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"This recipe comes from Bon Appetite, September 1999."
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  1. bgayle
    I have been making this recipe for a number of years. Everyone raves about it. Today I could not find my copy. I was delighted I found it on this sight.
    Reply
  2. Juenessa
    This recipe comes from Bon Appetite, September 1999.
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